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Restaurants in Bavaria offer many different types of meat dishes, including beef, chicken, turkey and lamb. On traditional menus pork dishes feature prominently, such as “Schweinshaxe” (pork knuckle) or “Schweinebraten” (pork roast). Many restaurants and takeaways also sell “Leberkäse”, a type of meatloaf. Roast chicken (“Hendl”) and meatballs (“Fleischpflanzerl”) are immensely popular. At Oktoberfest and in traditional beer gardens you will see “Steckerlfisch”, rows of mackerel grilled on large skewers.
An excellent Bavarian dish for vegetarians is “Kässpätzle”, a type of pasta baked with cheese and onion. There are also many different types of “Knödel”, dumplings made from bread or potato. Wild mushrooms are used in many dishes in late summer and early autumn. In spring white asparagus is in season, which is served with new potatoes. Mountain cheese from the Alps is also a speciality.
Whatever your favourite cuisine, you will find it in Bavaria. There are many international restaurants, particularly in larger towns, which cater for all tastes and preferences. Chinese, Greek, Turkish and Italian restaurants are particularly popular, and there are usually plenty of options for vegetarians and vegans. Traditional Bavarian food is generally hearty and very filling, with many meat and potato-based dishes. However, many chefs are now experimenting with new creations, making their menus healthier and lighter or fusing traditional ingredients with international influences. It is definitely worth visiting a Bavarian restaurant and trying some of the traditional specialities while you are here. Here are some of the most famous ones.
Beer-brewing has a long tradition in Bavaria. There are many different types you can sample. The main ones are “Weißbier”, a beer made with wheat instead of barley malt, “Dunkles”, a dark lager, and “Helles”, a pale lager with a slightly sweet taste. Many of these beers are also available in light or alcohol-free versions. There is a wine-growing region in Franconia in and around Würzburg, which produces some excellent white wines. In winter, “Glühwein” (mulled wine), a sweet and spicy hot red wine, is sold at Christmas markets. If you prefer soft drinks, you will be able to order many different kinds of juices and lemonades in every restaurant. Water is usually carbonated, so ask specifically for still water if that is what you prefer. Coffee is another very popular drink, and there are many different varieties on offer, both in trendy coffee bars and traditional cafés. Close Oops, an error occurred! Code: 20240405200045ddb7d374
Sausages are not just sausages! You can sample many different types in every Bavarian region. “Bratwurst”, a grilled sausage, is popular all over Bavaria. “Weisswurst”, a white sausage made from veal, is a unique Bavarian speciality. You may want to try eating it the traditional way, by sucking the meat out from the skin. Sausages are generally served with sweet mustard, often accompanied by a side dish of potato salad or Sauerkraut, a kind of pickled cabbage, or by a pretzel (“Brezn”).
Originally a peasant food, schweinshaxe, or pork knuckle, is something youll find on practically every beer garden menu across Bavaria. Especially popular during Oktoberfest, the pork knuckle or ham hock is rubbed in salt and spices then roasted until fork tender. Many agree that the best part of this dish is the crispy, crackling pork skin.
You might know Bavarian cream, but do you know what actually goes in this custard dessert? The freshest milk from Alpine cows is thickened with eggs and gelatin and flavored with vanilla before setting in a circular mold. Once set, the light custard is served with berries or chocolate. While no one knows the exact origin of this dessert, it certainly makes a perfect ending to a Bavarian meal.
Found on every menu in the Allgäu, kasspatzen is a hearty dish of spätzle and Allgäu cheese. Spätzle, literally meaning “little sparrows,” is Germanys answer to pasta. Eggs, flour and salt are shaped into little balls by hand or pressed through a grater into boiling water, then cooked until light airy perfection. In this dish, Allgäu cheese, similar to Emmentaler, is added to create a rich, decadent sauce.
Semmelknödel are Bavarian bread dumplings made of breadcrumbs, eggs, onions and milk. As big as tennis balls, these fluffy dumplings are often served with roast pork, roast goose, mushroom dishes and meat-based soups. Any knödel left over can be sliced and fried until crispy or tossed with beaten eggs, fried and eaten with a side salad. Similar versions can also be found in Hungary and the Czech Republic.
Delicious wurst can be found all over Germany, but a few are Bavarian specialties. One of the most popular Bavarian sausages is Weisswurst, a white sausage served with sweet mustard and eaten only for breakfast. One of the oldest known sausages hails from the Franconian city of Nuremburg. These grilled sausages, shorter and thinner than a typical German sausage, have been traced all the way back to the 1300s. One legend says the sausages are so small because they were fed to residents through the city gates.
Traditional BAVARIAN Food Tips by a Local | What to eat in MUNICH
FAQ
What is the main dish of Bavarian?
What is the Speciality of Bavaria?
What is traditional Bavarian?
What is Bavarian cuisine?
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, being a staple in the German diet.
Where can I find authentic Bavarian food?
An absolutely authentic Bavarian cuisine that you are going to find just about anywhere is Schweinebraten, or “pork shoulder.” This slow roasted, juicy, tender pork is then slathered in a sauce that you will sop up with as many potato dumplings (Knodel) and meat as you can. Find It: Everywhere!
What do Bavarians eat?
Thick hearty stews of rich gravy, and a plethora of different types of dumplings (both savoury and sweet), can be found on most Bavarian menus. Bread, as in most cuisines, plays a big part of Bavarian life and in fact the Bavarians even invented their own snack, Brotzeit, which is to be eaten between breakfast (Frühstück) and lunch (Mittagessen).
What are the different types of cooking in Bavaria?
Three regional styles of cooking are found in Bavaria. Bavarian cooking is hearty and rustic, making very simple ingredients into tasty, satisfying dishes. It is known for its wide variety of wurst (sausages), meat dishes, Knödel (dumplings) and pasta dishes, as well as for its breads, its sweet dishes and its dessert.